Something I aim to have in our fridge at all times are lunch options. We both work at a University, so not having to spend money every day buying lunch adds up quickly. Even though there are only two of us in the house, it is rare when I cook just enough food for two people for dinner. Usually I make enough for four so we will have leftovers for lunch the next day. It also makes the morning routine go smoothly since we aren’t worried about preparing ourselves lunch. It’s already packed up from the night before.
Every now and then I do only make enough food for dinner. For example we didn’t have leftovers from the steak salad – all that steak got snatched up. For those days when no dinner leftovers are to be found, I try to have another option ready to go. I have found making big batches of grain salads really hit the spot. They are so versatile, I can throw any combination of veggies, beans, dressing, etc, into them and voila, I have a healthy, filling lunch option. Grain salads are an amazing vegetarian option. They can also be used as a side dish for dinner, and served hot, room temp, or cold. Did you grill up some chicken last night and have some leftover? Throw that on top. It is hard to go wrong here.